Name: Slow Cooker Beef Stew and Dumplings
Prep time: 30 min
Cook time: 8 h
Total time: 9 h
Cuisine: British-style comfort food
Ingredients: 2 pounds beef chuck roast, cubed; 4 large carrots, peeled and chopped; 3 medium Yukon Gold potatoes, chopped; 1 large onion, diced; 3 cloves garlic, minced; 2 tablespoons tomato paste; 4 cups beef broth (low sodium); 1 tablespoon Worcestershire sauce; 2 bay leaves; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1/3 cup all-purpose flour (for coating beef); Salt and black pepper, to taste; 1 cup all-purpose flour (for dumplings); 2 teaspoons baking powder; 1/2 teaspoon salt; 3 tablespoons cold butter; 1/2 cup milk; 2 tablespoons chopped fresh parsley (for garnish)

There’s something undeniably comforting about a slow-cooked meal that fills the house with rich, savory aromas—and nothing hits the spot quite like a hearty bowl of Slow Cooker Beef Stew and Dumplings. I grew up with this classic dish on cold nights, the kind where everyone comes to the table a little earlier just because they know what’s cooking. The stew is thick and flavorful, filled with chunks of tender beef, soft carrots, and potatoes swimming in a deep gravy, all crowned with golden, fluffy dumplings that soak up the sauce just right.

What I love most about this recipe is how hands-off it is. After just a bit of prep, the slow cooker takes over and transforms everyday ingredients into a satisfying, stick-to-your-ribs dinner. It’s the kind of dish that welcomes you home, warms you through, and makes enough to feed the whole family—or just you, with plenty of leftovers for the next day.

Why You’ll Love This Slow Cooker Beef Stew and Dumplings

This meal is everything you want in a comfort dish: rich, warm, and filling. The slow-cooked beef becomes irresistibly tender, the vegetables melt in your mouth, and the dumplings add that final layer of coziness that pulls it all together. It’s ideal for busy weekdays when you want a hot meal waiting for you, and equally great for lazy Sundays when you crave something soul-soothing. It’s also very forgiving—swap out ingredients based on what’s in the fridge, and it still turns out beautifully.

What Kind of Beef Should I Use?

Chuck roast is my go-to for this stew—it has the right amount of fat and connective tissue to break down during slow cooking, making the meat super tender and flavorful. You can also use stewing beef or even brisket in a pinch, but avoid leaner cuts, as they tend to dry out during the long cook.

Options for Substitutions

No chuck roast? No problem. You can substitute it with brisket or even short ribs for a deeper flavor. If you’re not into beef, lamb works wonderfully too and brings a slightly richer twist. For the dumplings, if you’re gluten-free, try a gluten-free baking mix in place of regular flour. Don’t have fresh herbs? Dried ones will do just fine—just use a bit less since they’re more concentrated. And if you’d like to sneak in extra veggies, add mushrooms or peas during the last hour of cooking.

Ingredients for This Slow Cooker Beef Stew and Dumplings

Beef chuck roast – This is the heart of the stew. Chuck roast breaks down beautifully in the slow cooker, becoming fork-tender and adding depth to the gravy.

Carrots – Sweet and earthy, they bring color and natural sweetness to balance the rich flavors.

Potatoes – Use waxy potatoes like Yukon Gold for the best texture—they hold their shape well and absorb the savory broth.

Onions – Essential for the base flavor, onions bring sweetness and complexity once they caramelize during the long cooking process.

Garlic – A must for that extra punch of savory goodness.

Tomato paste – Adds a rich umami layer to the stew and deepens the color of the broth.

Beef broth – The liquid base that carries all the flavors; go for low sodium so you can control the seasoning.

Worcestershire sauce – Enhances the savory notes and gives that signature stew flavor.

Bay leaves – Bring a subtle herbal depth that infuses slowly.

Thyme and rosemary – Fresh or dried, they give the stew its signature aromatic quality.

Flour – For lightly coating the beef before browning, and for the dumpling dough.

Baking powder – Helps the dumplings rise and become fluffy.

Butter – Adds richness to the dumplings and helps them brown slightly on top.

Milk – The liquid base for soft dumpling dough.

Salt and pepper – Essential for seasoning at every stage.

Step 1: Brown the Beef

Cut the chuck roast into large cubes, season generously with salt and pepper, then lightly coat in flour. Sear the beef in a hot skillet with a touch of oil until each side is golden brown. This step locks in flavor and adds a rich caramelized base to the stew.

Step 2: Prep the Vegetables

Roughly chop the carrots, potatoes, and onions. Keep the pieces chunky so they hold up during the long cooking time. Mince the garlic finely so it melts into the broth.

Step 3: Layer the Slow Cooker

Place the vegetables at the bottom of the slow cooker. Add the seared beef on top. Stir together the tomato paste, beef broth, Worcestershire sauce, and herbs, then pour it over the meat and veg. Toss in the bay leaves and cover.

Step 4: Slow Cook

Cook on LOW for 7–8 hours or on HIGH for 4–5 hours. The beef should shred easily, and the vegetables should be tender. Discard the bay leaves once cooking is done.

Step 5: Make the Dumplings

In a bowl, whisk together flour, baking powder, and a pinch of salt. Cut in the cold butter until the mix resembles breadcrumbs. Stir in milk gradually until a soft, sticky dough forms. Don’t overmix.

Step 6: Add Dumplings to the Stew

Spoon dollops of dough (about a tablespoon each) onto the surface of the stew. Cover and continue cooking on HIGH for another 45 minutes to 1 hour, until the dumplings are puffed and cooked through. They should be fluffy but not soggy.

Step 7: Serve Hot

Gently ladle the stew into bowls, making sure each serving gets a good amount of beef, veggies, and one or two dumplings. Sprinkle with fresh parsley for a burst of color and freshness.

How Long to Prepare the Slow Cooker Beef Stew and Dumplings

Prep Time: Preparing the beef, chopping vegetables, and making the dumpling dough takes about 25–30 minutes. Browning the beef is optional but recommended for maximum flavor.

Cook Time: If you’re slow cooking on LOW, it takes 7–8 hours. On HIGH, you’re looking at 4–5 hours. Once dumplings are added, give an additional 45 minutes to 1 hour on HIGH.

Total time: About 8–9 hours on LOW or 5–6 hours on HIGH with dumplings.

Tips for Perfect Slow Cooker Beef Stew and Dumplings

Brown the beef. Don’t skip this—it builds rich flavor into the stew base.
Use room temperature dough. Cold dumpling dough can cook unevenly. Let it sit while the stew cooks.
Don’t lift the lid. When dumplings are cooking, steam is essential—lifting the lid lets it escape.
Use waxy potatoes. They keep their shape, unlike starchy ones which can fall apart.
Taste and season last. Always adjust salt and pepper right before serving for best flavor balance.

Watch Out for These Mistakes While Cooking

Overloading the slow cooker. Don’t fill more than 3/4 full or it may not cook evenly.
Undercooking dumplings. Make sure they’re fully puffed and cooked through—cut one open to check.
Using too lean meat. It will dry out. Stick with cuts like chuck.
Skipping liquid reduction. If the stew is too watery, remove the lid in the last 30 minutes.
Forgetting to remove bay leaves. They’re not pleasant to bite into!

What to Serve With Slow Cooker Beef Stew and Dumplings?

1. Steamed Green Beans

A crisp, vibrant veggie side to contrast the rich stew.

2. Crusty Bread

Perfect for soaking up extra gravy, especially if you’re skipping dumplings for some servings.

3. Simple Garden Salad

A fresh salad with vinaigrette balances out the heaviness of the dish.

4. Pickled Vegetables

Tangy pickles or onions can brighten each bite.

5. Roasted Brussels Sprouts

Their nutty caramelized flavor complements the stew beautifully.

Storage Instructions

Refrigerator: Once cooled, store leftover stew and dumplings in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave until hot all the way through. Dumplings may soften a bit but still hold up well.

Freezer: The stew (without dumplings) freezes well. Cool completely and freeze in airtight containers for up to 3 months. Reheat and add fresh dumplings when serving.

Estimated Nutrition

(Per serving – approximately, based on 6 servings)

Calories: 510 kcal
Protein: 34g
Carbohydrates: 38g
Fat: 25g
Saturated Fat: 11g
Fiber: 5g
Sugar: 6g
Sodium: 870mg
Cholesterol: 95mg

Frequently Asked Questions

How do I know when the dumplings are cooked?

They should be puffed up and firm to the touch. If you’re unsure, cut one in half—there should be no raw dough inside.

Can I make this without a slow cooker?

Yes! You can simmer the stew in a Dutch oven on low heat for 2.5–3 hours, then add dumplings and cook covered for 30 minutes.

Can I prep this the night before?

Absolutely. Brown the beef and chop the veggies ahead. Store them in the fridge and combine everything in the morning.

What herbs work best in this stew?

Thyme and rosemary are classics. You can also try bay leaves, parsley, or a small pinch of sage.

Can I make the dumplings dairy-free?

Yes! Swap the butter for plant-based margarine and use oat or almond milk.

Conclusion

Slow Cooker Beef Stew and Dumplings is the kind of meal that brings people together. It’s warm, hearty, and full of flavor—perfect for chilly nights or when you just need a little comfort food magic. Whether you make it for Sunday dinner or prep it during the week, this dish is all about slow-cooked satisfaction with very little effort. One bite, and you’ll understand why it’s a classic worth keeping in rotation.